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Malaysian Ketchup Fried Rice

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Malaysian Ketchup Fried Rice

Rice & Noodles

Category

Rice & Noodles

Normal

Difficulty

Normal

Cook Time

Cook Time

35 M

Servings

Yield

2 Servings
Grace Teo
Grace Teo   thegraceteo
Published on August 16, 2014

  Based on 1005 ratings  Watch Now

Background

This dish requires a bit more preparation than a normal plate of fried rice. “Nasi Goreng” simply means fried rice but Nasi Goreng USA is more than the normal fried rice which we are accustomed to. Some say, USA represents the ingredients that are used in the dish, udang (prawns), sotong (squid) and ayam (chicken). There is another explanation stating that USA actually refers to the characteristics of the dish which has tomatoes, fried egg, cucumber and sometimes sausages.

To me, it does not really matter because Nasi Goreng USA is so delicious and the name of this dish attracts attention! The fried rice and the accompanying meat dish are both tomato sauce-based with a hint of spiciness. I love how they complement each other perfectly.

If you already have some chilli paste at home, it would come in handy for this recipe. This version of fried rice is more popular than those normally sold in stalls in Malaysia. I hope you enjoy this scrumptious fried rice. You may check out how to make the chilli paste Cili Boh.

Malaysian Ketchup Fried Rice is also known as: Nasi Goreng U.S.A.

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Ingredients

A

  • 100 grams chicken meat
  • 0.5 yellow onions  
  • 0.5 capsicum(s)
  • 0.5 tomato(es)
  • 1 garlic clove(s)
  • 1 centimetres ginger
  • 1 tablespoons tomato sauce
  • 1 tablespoons oyster sauce
  • 1 tablespoons chilli paste (cili boh)
  • 0.5 cups water
  • cucumber(s)

B

  • 1 tablespoons oil
  • 1 cups rice
  • 1 carrot(s)
  • 1 garlic clove(s)
  • 1 tablespoons tomato sauce
  • 1 tablespoons chilli paste (cili boh)
  • 1 tablespoons soy sauce
  • white pepper

Steps to Prepare

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Step 1:

Heat a pan and fry minced garlic and ginger slices till fragrant. Then, add chilli paste to saute. Once it is fragrant, add chicken meat. Stir-fry until chicken is almost cooked. Add onions and capsicums. Continue stir-frying until the onions and capsicums are fragrant.

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Step 2:

Add tomato sauce and oyster sauce. Add some water and allow to simmer over medium heat. When gravy is simmering, add tomatoes. Cook until the gravy thickens. Leave aside.

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Step 3:

Then, add 1 tablespoon of oil to a wok to stir fry garlic and onions until soft and fragrant. Add chilli paste and diced carrots. Stir-fry for about 2 minutes at high heat.

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Step 4:

After that, add cold rice (cooked overnight) and tomato sauce. Quickly stir the rice to ensure that it is evenly mixed. Add soy sauce and a dash of white pepper. Give the dish a few more stirs and serve together with the side dish prepared earlier. Garnish with cucumber and tomato slices.